QUING Parties at the Palace with PENNE a la VODKA

Yes.  I did ask the chef of a favorite restaurant for his Penne a la Vodka recipe. 

Because I was having a dinner party the following weekend and wanted to serve it.   

Because it is DELICIOUS.
  
Here's the best part of the story...  Chef gave me the recipe (who does that?)  Right there on the spot (lucky, lucky me!)  In measurements large enough to serve an evening's worth of diners who visited his restaurant to order the Penne a la Vodka!

Over the years, I have added to the recipe (tomatoes, garlic, onion) and subtracted, too (some of the heavy cream.) I've included both recipes below, so you can choose your favorite. Either way, it's divine, especially if you use Muir Glen Organic canned tomatoes, or fresh tomatoes.

Chef insisted that I not tell anyone that the recipe was from his restaurant. So don't ask me who he is, or where this dish is served.  A promise is a promise, after all.

Wish I would have asked for the recipe for his Calamari dipping sauce. Gustare!


Secret Penne a la Vodka         Quing's Penne a la Vodka

INGREDIENTS:                                                  INGREDIENTS:
16 oz. whole peeled plum tomatoes            28 oz. whole peeled plum tomatoes
1 quart (24 oz.) heavy cream                        1 small yellow onion, chopped
1/2 cup chopped basil                                  1-2 cloves garlic, minced
1 teaspoon salt                                               16 oz (1 pint) heavy cream
1/2 teaspoon pepper                                      8 oz light cream or 1/2 & 1/2
2 shots vodka                                                  1/2 cup chopped basil                           
1/2 - 3/4 cup grated parmesan                    1 teaspoon salt
1- 1 1/4 lbs penne                                          1/2 teaspoon pepper                                                   
                                                                           2 shots vodka              
                                                                           1/2 - 3/4 cup parmesan or pecorino 
                                                                           romano cheese,  grated      
                                                                           1- 1 1/4 pounds of penne or farfalle                                
                                                                                                
DIRECTIONS:
Cook pasta according to package directions.
Dice tomatoes with knife or food processor (5 or 6 one second pulses on food processor.) Heat 1 tablespoon of olive oil in a large saute pan over medium heat and saute onion until soft.  Add garlic and saute for 1 minute. Add tomatoes/tomato puree.  Simmer 10 -15 minutes on medium-low heat, stirring occasionally. Add creams, and salt and pepper to taste. Stir to combine, then turn heat to low. Heat through to a gentle simmer, and add vodka and basil. Simmer for another five minutes. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan or Pecorino Romano cheese and serve.    

NOTE: If you use fresh tomatoes, add a bit of concentrated tomato paste. Also is delicious with added (cooked) chunks of chicken, shrimp, or bits of pancetta.